About this recipe:This easy recipe for sticky barbecued chicken drumsticks will have your guests coming back for seconds and thirds! Giving the drumsticks time to marinate in the seasoning paste helps them taste great. Cooking the drumsticks over indirect heat helps to keep them moist and tender. Finally, basting the chicken with a sticky sauce after barbecuing gives them a lovely finish and glaze.
2 tablespoons brown sugar
2 large cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
1/2 onion, finely chopped
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
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Mash brown sugar, garlic, salt and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable food bag. Add the chicken drumsticks, coat with the paste, squeeze out excess air and seal the bag. Marinate in the fridge for 8 hours or overnight.
Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar and Worcestershire sauce into onions; simmer and cook until flavours have blended, about 10 minutes.
Preheat barbecue for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
Cook chicken on the preheated barbecue until lightly browned on all sides, about 1 minute per side.
Turn off one of the grill burners or move the coals so there is no heat source directly below the chicken.
Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to cook drumsticks until juices run clear, 10 to 15 minutes more.
You can also blend the brown sugar, garlic, salt, and pepper in a blender or food processor to make the marinade paste.